Meat:8 thin round steaks, about 3 ounces a piece½ cup flour mixed with salt and pepperCanola oil for frying1 medium onion, dices2 teaspoons dried whole thyme1 cup red wine1 quart beef stock2 pickled jalapenos (I use the Faro brand), sliced into 8 slices – can vary this according to tasteNote: you can use almost any steak, chicken, pork or lamb for this recipe.

Directions:

1. Dice the mushrooms finely.2. Mince the shallots, garlic and herbs.3. Melt the butter in a large frying pan. Add the mushrooms, shallots, garlic and herbs.4. Simmer until the mushrooms are very well cooked. Place in a mixing bowl and add the eggs and breadcrumbs, salt and pepper. Set aside to cool.5. Pound out the round steaks until they are very thin, about ¼ inch thick. *Important step, because If they are too thick, they will not roll properly.6. Season the pounded steaks with your favorite seasoned salt, or just salt and pepper. Spread 1 heaping tablespoon of the mushroom filling onto each pounded steak, along with 1 slice of pickled jalapeno. Roll up the steak and secure with a toothpick. It is a good idea to weave the toothpick through the meat so you can brown it more easily, and the toothpick will not get in the way.7. Bread the Roulades in the seasoned flour. Heat the oil and brown the Roulades in a large saucepan. Add the onion and 2 teaspoons of dried thyme leaves. When fully browned, remove to another plate.8. Add the remaining flour that was used for breading, mix in the pan with the onions and cook for one minute. Add the wine and 1 quart of beef stock. Blend till smooth and bring to a simmer.9. Add the Rouladen back into the pan and simmer, covered, for about 1 ½ to 2 hours. The temperature should read about 200 degrees F. This will give you a fork tender Roulade.

Serve Rouladen with potatoes or noodles, and plenty of gravy!

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